Mediterranean chicken salad

With the weather finally getting warmer, you can start getting into tasty, hearty salads for dinner again!

The ingredient of Mediterranean chicken salad

2 small red onions, cut into wedges

250g vine-ripened cherry tomatoes

1/3 cup (80ml) olive oil

3 cups torn ciabatta bread

2 small chicken breast fillets

1 teaspoon dried Italian herbs

1 small garlic clove, crushed

2 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil

200g mixed baby salad leaves (mesclun)

1/2 cup small fresh basil leaves

The instruction how to make Mediterranean chicken salad

Preheat oven to 200u00b0C. Place onions and tomatoes in separate bowls and toss each in 2 teaspoons of olive oil. Spread onions on a large baking tray and bake for 20 minutes until tender. Add tomatoes and ciabatta to the same tray for the fi nal 8 minutes of cooking, until tomatoes just begin to collapse and bread is golden and crisp.

Meanwhile, toss chicken and dried herbs in a bowl with remaining olive oil. Cook chicken on a hot chargrill over high heat for 4-5 minutes each side until just cooked through. Tear into strips while still warm.